Crock Pot Corn and Potato Chowder with Turkey Bacon
Sweet corn, smoky turkey bacon and creamy potatoes in a rich chowder that practically makes itself. Great year-round with frozen corn.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Total Time: 6 hours 45 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 8 slices thick-cut turkey bacon, cooked and chopped (divided)
- 2 lbs (900 g) red potatoes, diced (skins on)
- 4 cups (600 g) frozen sweet corn (or fresh)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 tsp salt, 1/2 tsp black pepper
- 1 1/2 cups (360 ml) heavy cream
- 3 tbsp cornstarch mixed with 3 tbsp cold water
- 1 cup (100 g) white cheddar, shredded (optional)
- Toppings: chopped turkey bacon, fresh chives, cracked pepper
Instructions
- Add potatoes, corn, onion, bell pepper, celery, garlic, half the turkey bacon, broth and seasonings to the crock pot.
- Cover and cook on LOW 6-7 hours or HIGH 3-4 hours.
- Scoop out about 2 cups of the soup, blend until smooth, and return it to the pot for extra creaminess.
- Stir in the cream and the cornstarch slurry. Cover and cook on HIGH 20-30 minutes until thickened.
- Stir in the cheddar (if using) and adjust seasoning.
- Serve topped with the remaining turkey bacon and chives.
Notes
For a little heat, add a diced jalapeño with the vegetables.